Skinny Mongolian Beef

Looking for a flavorful, lighter take on a classic favorite? This Skinny Mongolian Beef is the perfect solution! Packed with tender strips of beef, tossed in a rich, savory sauce with a touch of sweetness, this healthier version brings all the deliciousness without the extra calories. Serve it up with steamed veggies or cauliflower rice for a satisfying meal that’s big on flavor and low on guilt.

Ingredients

• 2 tablespoons + 2 teaspoons olive or sesame seed oil

• 1/2 teaspoon fresh ginger minced (or dry ginger)

• 4 garlic cloves finely minced (or 2 tablespoons jarred)

• 2 tablespoons liquid aminos (or soy sauce)

• 1/4 cup water

• 1/2 cup sugar free orange marmalade*

• 1 pound flank steak or thin sliced beef

• 2/3 cup corn starch divided in 2

• 2 green onions sliced

Directions

1. Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat.

2. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.

3. Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. (Our goal with the very hot pan is to sear/brown the beef on both sides without cooking it all the way through.)

4. Remove the beef to a plate. Add more oil to the pan, if needed, while cooking the meat.

5. In a small bowl whisk together the soy sauce, water, orange marmalade, and cornstarch slurry.

6. In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds.

7. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.

8. Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through.

9. Add green onions. Serve warm, over hot cooked rice (not in ingredients )

Serves 4

* if you can't find sugar free marmalade a substitute is 1/4 cup orange juice and 1 teaspoon orange zest along with either 1/4 cup baking splenda or splenda brown sugar.